Creamy Basil Pesto wth Avocado

Creamy Basil Pesto with Avocado

Whether you keep it vegan or make it vegetarian or just good old pesto I think this is a winner. Chef Chloe Coscarelli who won the Cupcake Wars on the Food Network, shared this easy recipe on KLG and Hoda or as I call it Hoda and Kathi Lee. Basil Pesto is one of my favorites and I have made my own this year. With this recipe there is no cheese but healthy avocado is added to keep it creamy. I will probably heap on more basil and garlic! Can't wail to try this! If you aren't into vegan or vegetarian you could add chicken or shrimp or whatever you choose and toss some cheese back in. Added later: I might toss in a little Cayenne too. (Lovely puppy name I thought!)

Ingredients:
1 pound linguine or pasta of choice
1 bunch fresh basil, reserve some leaves for garnish
1/2 cup pine nuts
2 avocados, pitted and peeled
2 tablespoons lemon juice
3 cloves garlic
1/2 cup olive oil
Sea salt
Freshly ground black pepper
1 cup halved cherry tomatoes or sliced sun-dried tomatoes (optional)

Directions:
Bring a large pot of heavily salted water to a boil. Add linguine and cook according to package directions. Drain and set aside.
Meanwhile, make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic and oil in a food processor. Process until smooth. Season generously with salt and pepper.
Toss pasta with pesto.
For an extra touch of color and flavor, top pasta with cherry or sun-dried tomatoes.
Divide pasta among serving bowls and garnish each serving with a basil leaf.
Serving SizeServes four to six

Balsamic Chicken

Chicken with Balsamic Vinegar and Vegetables

Chicken on sale and you are tired of the same old recipes??? There is nothing like chicken for low-fat, low calorie meals. This recipe- thanks to Joy Bauer is also filled with what is good for you. This is only about 250 calories and packed with flavor! This is pretty pungent so plan to serve it with something pretty simple. I was stuck at home without a car and substituted green peppers for the red ones. I think the balsamic vinegar overwhelms either so you would not know the difference. I even had to substitute part of the balsamic vinegar with some pomegranate infused balsamic vinegar- it still worked. It might have even been better.

INGREDIENTS:
1 large onion, yellow, thinly sliced
1 large pepper red, bell, sliced
4 garlic, cloves, minced (may substitute 1 teaspoon garlic powder)
4 chicken, breast, boneless, skinless, medium-thin (may substitute 8 chicken tenders)
1/2 cup vinegar, balsamic
1 can tomatoes, diced, (15-ounce) with liquids, preferably no salt added

DIRECTIONS:

1. Liberally coat a large sauté pan with oil spray, and preheat it over medium-high heat.
2. Add the onion, bell pepper, and garlic (or sprinkle in the garlic powder if using). Sauté for 3 to 5 minutes, until the onions and peppers begin to soften. Add additional oil spray or a tablespoon of water if the vegetables start to stick to the bottom of the skillet.
3. Add the chicken to the pan and sauté for about 4 minutes on each side or until lightly browned.
4. Add the balsamic vinegar and canned tomatoes. Reduce the heat to medium-low, cover, and cook for about 20 minutes, stirring occasionally. Season with optional salt, pepper, and red pepper flakes to taste.

Good for:
Heart Health
Eye Health
Arthritis
Celiac Disease
Type 2 Diabetes
Mood
Hair
Skin
Cancer Prevention

"Skinny" Eggplant Parmesan 70 calories

Only 70 Calories!

I "borrowed" this from Joy Bauer from the Today Show. She shared this on her segment of KLG and Hoda this morning. The regular Eggplant Parmesan is a weakness of Kathy Lee and she did not want to put her fork down after sampling this version. I cannot wait to try it myself. Jerilyn had Eggplant Parmesan at Olive Garden this weekend and I had to have a couple bites- we both love it. With only 70 calories, it is almost too good to believe. Cross your fingers!
I have made this about 5 times already and it is wonderful!

Ingredients:
Eggplant
Olive oil
Kosher Salt
Marinara Sauce
Shredded Part-Skim Mozzarella Cheese
Grated Parmesan
Oregano
Crushed Red Pepper

Directions:
Slice an eggplant into rounds and place on a baking sheet.
Mist rounds on both sides with olive oil spray, and lightly sprinkle with kosher salt.
Roast in oven at 400 degrees for 20 minutes.
Top each roasted eggplant slice with marinara sauce, shredded part-skim mozzarella cheese, some grated Parmesan cheese, oregano, and crushed red pepper.
Pop back in the oven for about 5-10 minutes, or until the cheese is hot and bubbly.

Pork Scaloppine

This is really Jerilyn's recipe that she found from "Real Simple" Magazine. Yummy!

Ingredients
8 ounces egg noodles
1 1 1/4-pound pork tenderloin, sliced 3/4 inch thick, pounded 1/4 inch thick
kosher salt and black pepper
1/4 cup flour
2 tablespoons olive oil
2/3 cup white wine
2 tablespoons unsalted butter
2 tablespoons chopped flat-leaf parsley

Directions
Cook the noodles according to the package directions.
Meanwhile, season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Coat it in the flour.
Heat the oil in a large skillet over medium-high heat.
In batches, brown the pork, 1 to 2 minutes per side. Transfer to a plate.
Return the skillet to medium-high heat. Add the wine and butter and cook for 1 minute.
Add the pork back to the skillet and sprinkle with the parsley.
Serve the pork and sauce over the noodles.

Best for a healthy heart dish from Dr. Oz!

This one pan meal has the three best ingredients for a healthy heart- salmon, lima beans and tomatoes. Who doesn't love those?

Ingredients:

Makes 2 servings

2 tbsp olive oil

1/2 tsp red pepper flakes

4 cloves garlic, finely chopped

3 cups diced tomatoes (about 4 medium plum tomatoes)

3/4 cup low-sodium vegetable juice

2 cups frozen lima beans (1 frozen packet)

1 (10 oz) skinless salmon fillet, cut into 1 1/2 - 2 inch pieces

Salt and pepper to taste

1/4 cup chopped fresh dill

1/2 lemon

Directions:

In a medium-large saucepan, warm the olive oil and briefly cook the pepper flakes and garlic until fragrant (about 30 seconds).

Stir in the tomatoes and cook for about 3 minutes.

Add the vegetable juice and lima beans and simmer, stirring occasionally for 7 to 8 minutes.

Place the salmon pieces over the veggie mix, salt and pepper lightly, cover the pan and let it all steam on a low heat for 5 to 6 minutes – depending on how well done you like your salmon.

Take the pan off the heat, stir in the dill, drizzle with a little lemon and serve.

Recipe created especially for The Dr. Oz Show by food stylist, Ulli Stachl.

Stuffed Green Peppers

Easy Stuffed Green Peppers

I always loved Mom's stuffed green peppers, but don't have her recipe. I think she may have used a meatloaf recipe like the ones on the rolled oats box. I bought found some beautiful peppers on sale and looked for a recipe that I could make with what I had on hand. This is a sort of my combination of recipes I found online. This will make 3 stuffed peppers- super easy to dinner for more. Some of the measurements are approximations- I just started tossing in what I like. Fell free to adjust the recipe to your own taste! Also I froze one of mine- if Stouffers can freeze them I don't see any reason I can't!

Ingredients:

1 pound of lean ground beef- I used ground chuck

a little less than 1/4 cup of diced onion- depending on taste (I love onion)- no big chunks!

about 1/4 teaspoon of garlic powder

about 1 teaspoon of basil

1/2 bottle or can of spaghetti sauce (I used 1/2 can of Hunts 30 ounce Zesty spaghetti sauce)

3/4 cup of uncooked rice

3 large green peppers

In a large skillet, brown ground beef.

Add onion and cook until tender.

Season with garlic powder and basil.

Mix in uncooked rice and spaghetti sauce well.

Reduce heat and cover to allow the rice to absorb moisture.

Meanwhile, cut off the tops and core peppers, boil in water for 8-10 minutes.

Pre-heat oven to 350 degrees.

Stuff mixture in peppers. Use any extra mixture or green pepper around the stuffed peppers to keep them upright.

Bake uncovered for 25-30 minutes.

Let me know if you like them!

Chili Roast Tenderloin

I haven't tried this yet, but saved the recipe here so I would not lose it. Jerilyn sent it to me because it sounds yummy and most of the ingredients are things I usually have on hand. I think I would do fine in the crockpot too.

Ingredients:
1/3 cup of lime juice
1/2 cup olive oil
3 tablespoons chili powder
1/2 teaspoon ground cumin
1 small onion, chopped
2 garlic cloves, minced
2 teaspoons brown sugar
1/2 teaspoon kosher salt
freshly ground black pepper
4 pork tenderloins (about 3 pounds)
2 teaspoons cornstarch
1 1/4 cups chicken broth

Directions
1.In a large, resealable plastic bag, combine the lime juice, oil, chili powder, cumin, onion, garlic, sugar, salt, and a few grinds of pepper.

2.Add the tenderloins. Seal the bag and shake gently to distribute the marinade. Refrigerate for 1 to 2 hours.

3.Heat oven to 500º F.

4.Line a shallow baking sheet or jelly-roll pan with foil (to make cleanup easier) and set a roasting or cooling rack on it.

5.Place the tenderloins on the rack; reserve the marinade. Roast the pork for 20 to 25 minutes or until an instant-read thermometer registers 150º F. Transfer to a platter and let rest for 10 minutes.

6.Meanwhile, to make the sauce, pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat and cook, stirring frequently, until the oil separates from the sauce, about 5 minutes. Spoon off and discard the oil. Whisk the cornstarch into the chicken broth, then whisk the mixture into the sauce. Simmer the sauce for 5 minutes, stirring occasionally until thickened.

7.Cut half the pork into thin slices and serve with the sauce.

Cheatin' Seafood Newburg

OK, I just have to write this one down before I forget what I have done. I was trying to fix something a little different for Hong Ju Lee AKA "Edgar" an exchange student from Seoul, South Korea who is living with me. He said he likes shrimp and I had some frozen shrimp that is already cooked- (The kind you just run under water until defrosted, add the sauce and instant shrimp cocktail.) This would be great with any seafood. I didn't have what I needed to make this so I improvised and it was probably better than the original.


Ingredients: * means these are estimates- I rarely measure- Sorry!
Seafood of your choice- I used shrimp, but scallops, firm fish (tuna steak, fresh salmon, etc.), lobster, etc. will all work
*1/2-2/3 cup of sour cream- depending on how you like the flavor it adds
*1/2 cup white wine
*1/4-1/2 teaspoon pepper
*1 teaspoon dill weed- I just realized that I DO like dill!- I will quit tossing out the dill I grow!**
1 Tablespoon lemon juice- not concentrated
1 can of peas- drained
1 can cream of chicken soup- undiluted- this is where I am saving some time.

Directions:
1. Gently mix everything but the seafood above in a sauce pan stirring frequently.
2. Prepare seafood (for me that was running the shrimp under hot water.)
3. Prepare rice, wide noodles, toast or a plain pastry- your choice, I used wide egg noodles.
4. Put your choice from #3 on the plate, top with choice of seafood, smoother with sauce!

** I grow dill amongst my herbs and flowers every summer for the flower, not the tiny leaves. I have never been a huge fan of dill, but this recipe convinced me to start saving dill and enjoying all year long!

Chicken Cornbread Pot Pie

Chicken Cornbreak Pot Pie

Very simple!

Use frozen corn and reduced sodium/fat soup for healthful options.

Cook time: 30 minutes

Preheat oven to 400

• 1 can 98% fat free cream of chicken soup
• 1 can/cup whole kernel corn
• 2 cups cubed cooked chicken or turkey ( I usually use 4 or so tenderloins and if I have a whole package of tenders then I use the rest for salad toppings the next day)
• 1 package (8.5 oz) corn muffin mix
• 3/4 cup milk
• 1 egg
• 1/2 cup shredded cheddar cheese

1. Square glass dish or pie plate mix soup, corn, chicken and half of the cheese
2. Separately combine muffin mix, milk and egg. Pour over chicken/soup/corn
3. Bake for 30 minutes or until golden brown
4. Top with remaining cheese

Pungent Tomato, Basil and Pasta Salad

This is another pretty dish! I love this hot or cold! Once my fresh basil, chives and tomatoes are ready to pick I love this side dish. It can be a great vegetarian main dish too! I go heavy on the basil- you can add more chives plus oregano or parsley if you want to mix it up. You could also add some cooked chicken etc. for a full meal.

Pungent Tomato, Basil and Pasta Salad

• 3/4 lbs of pasta- your choice, I like penne or rigatoni.


• 2 lbs of fresh tomatoes, chopped


• 1 Cup Fresh basil, cut using a chiffonade method (roll up the leaves tightly then cut across making slender strips!)


• 1 Tablespoon of fresh Chives chopped


• 1 small tub of feta cheese - if feta is too strong for you, fresh mozzarella (8 oz.) is yummy, or both!


• 2 Tablespoons red wine or balsamic vinegar- I also like pomegranate infused balsamic- potent!


• 2 Tablespoons olive oil


• pinch of Sweet n Low (optional)


• 3 strips of crushed cooked bacon (optional)

Cook the pasta and chill (for summertime!) In a large bowl add chopped tomatoes, basil, chives and cheese (if you use fresh mozzarella, cut into bite size pieces.) and toss together like you would a salad. Whisk together your choice of vinegar and oil. I add a little Sweet n Low to add sweetness without calories. Pour the oil/vinegar mix over the other ingredients and toss again. Your done! Note: 6/23/09 Jerilyn and I had this tonight I didn't have the recipe handy. I omitted the chives and Sweet 'n Low, but added a little bacon. Yummy!

Grandma Bugg's Goulash

Grandma Bugg's Goulash

Ingredients:

• 2 stalks of celery, sliced in small pieces
• 1 green pepper, cut into about 1/2" square pieces or smaller
• 1 nice size onion, chopped- if you like onion, add more!
• 1 1/2 to 2 pounds of lean hamburger
• Small box of spaghetti noodles
• large can of stewed tomatoes, chop a little if necessary
• 1 can green peas

In a large Dutch oven:

1. Sauté the celery, green pepper and onion until tender.
2. Add the hamburger and brown, add salt and pepper as desired. DO NOT STIR AFTER THIS STEP!
3. Layer the spaghetti on top, break only if necessary to fit.
4. Layer the tomatoes to completely cover the noodles.
5. Layer the peas (do not strain!) on top to cover the tomatoes!
6. Again, add a little salt and pepper or herbs if you like!
7. Add water if needed to cover the spaghetti level.
8. Once it is simmering, cut back to very low and let it cook until the noodles are soft. Don't stir!!!
9. To serve, use a LARGE spoon to cut through the layers and pile into wide bowls. It is beautiful and colorful! Some like parmesan cheese to sprinkle on top once goulash is in a bowl.

Next time, add or subtract quantities and ingredients so you can come up with your family version of Goulash!

Every family it seems has a recipe for "Goulash" and no two are alike. This is the Mary Monts version, which came from my Grandmother, Emma Virginia Minter Bugg. Everyone for generations has made it, but I am the only one who can make it the way my Grandma did and every time it is probably a bit different because I have never had or used a recipe. It is something that was often on the stove waiting for us when we arrived at my grandparents home after a long car trip. Now, my relatives like for me to have it ready when they travel to Harrisonburg. Some even request it! You can make it, turn the heat way down or off and just let it wait until your family rolls in the driveway. Hungry travelers are always happy!

Pretty Pork Chops!

This is one of my favorites because it makes great presentation andonly takes one pan! It is super easy to increase or decrease therecipe as needed. It freezes well too, so you can make enough for twomeals at one time. : )

Pretty Pork Chops!

• 4 Thick cut pork chops
• Canola oil or Pam
• 1-2 Green peppers
• 1 cup of instant rice
• 1 can of stewed tomatoes, chopped

In a large frying pan add oil or Pam and brown the pork chops on both sides. If needed chop up the stewed tomatoes a little. Cut the green pepper to form rings at least 1/2 inch thick. Once pork chops are browned, top each with a green pepper ring. Carefully fill each ring with about 1/4 cup of rice. Pour tomatoes gently over the rice, it is OK for excess liquid to seep into the pan. Add any remaining tomatoes to the pan. Turn down very low, cover and cook for 30 minutes. Rice should be tender and pork chops completely cooked! Season to your own preference with salt and pepper or fresh herbs. Transfer each to individual serving plates or a pretty platter! Enjoy!

Serves 4